Ingredients:

  • 4 large flour tortillas (30 cm; 12 inches)
  • 1 can (15 oz; 425 g) refried beans
  • 1 cup (100 g) shredded cheddar cheese
  • 1 cup (100 g) shredded Monterey Jack cheese
  • 1 tablespoon (15 ml) olive oil (or as needed for frying)
  • 1 teaspoon (5 g) ground cumin
  • 1 teaspoon (5 g) chili powder
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnishing, optional)
  • Sour cream (for garnishing, optional)
  • Salsa (for garnishing, optional)

Instructions:

  1. In a bowl, mix the refried beans, ground cumin, chili powder, salt, and pepper. Spread a thin layer of the bean mixture over half of each tortilla.
  2. On top of the bean mixture, sprinkle equal amounts of cheddar and Monterey Jack cheese.
  3. Carefully fold each tortilla over to create a half-moon shape. Heat the frying pan over medium heat and add a splash of olive oil.
  4. Place one or two quesadillas in the pan, depending on size. Cook for about 3-4 minutes on each side until golden brown and cheese is melted.
  5. Transfer to a cutting board, slice into wedges, and garnish as desired.